(see also Trifle)
3 cups (750 ml) milk
4 teaspoon (20 ml) cornstarch (cornflour)
2 tablespoon (30 ml) sugar
2 egg yolks
1 teaspoon (5 ml) vanilla extract
In a heavy 2 quart (2 L) saucepan, combine 1/2 cup (125 ml) of the milk and the cornstarch, and stir with a whisk until the cornstarch is dissolved. Add the remaining milk and the sugar, and cook over moderate heat, stirring, until the sauce thickens and comes to a boil. In a small bowl break up the egg yolks with a fork and stir in 4 to 6 tablespoons (60 to 90 ml) of the sauce. Then whisk the mixture back into the remaining sauce. Bring to a boil again and boil for 1 minute, stirring constantly.